Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Reexamination Certificate
1997-04-10
2003-06-03
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
C426S599000, C426S601000, C426S602000, C426S650000, C426S651000
Reexamination Certificate
active
06572914
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to beverage supply systems for beverages comprising a flavour composition which comprises an oil phase and an aqueous phase. The flavour composition is concentrated such that it can separate into aqueous and oil phase under usual transport conditions and is provided in a unitised quantity corresponding to a batch supply for dilution to the desired beverage or an integer fraction of such a single batch supply.
BACKGROUND OF THE INVENTION
Beverages in particular those which comprise certain amount of fruit juice typically are provided and shipped in bulk quantity as flavour compositions and are diluted in time and space proximity to the place of consumption. The flavour compositions used are typically such as to allow a 12 times to 60 times dilution with water to prepare the desired beverage. Concentration levels above this are not feasible since oil phase and aqueous phase which are typically comprised in the flavour composition of beverages separate. If aqueous and oil phase compounds separate in the flavour composition it becomes necessary to homogenise the composition prior to metering for dilution. This again is due to the bulk shipment quantities of more than a single batch quantity of flavour compositions.
It hence is an objective of the present invention to provide a supply system which allows concentrations beyond those at which the aqueous phase and oil phase remain homogeneous.
It is another objective of the present invention to make obsolete any special homogenisation of the concentrated flavour composition prior to dilution. Also any special metering equipment or unduly complicated method other than the normal dilution process is undesirable.
SUMMARY OF THE INVENTION
The present invention relates to a beverage supply system comprising a transportable flavour composition which comprises at least one aqueous phase compound and one oil phase compound which separate noticeably under usual storage conditions standing at 20° C. within 2-hours. According to the supply system the flavour composition is transported to a local dilution station where a locally available dilution composition is provided. The dilution composition comprises water and can further comprise a sweetener source preferable sugar and/or a fruit juice in concentrate or dilute form. The fruit juice (concentrate or not) can be for example a bulk product lacking some or all of the flavour compounds which are included in the flavour composition.
The flavour composition for the beverage supply system is provided in a unitised quantity corresponding to a single batch mixture of beverage which is to be produced at the local dilution station. The unitised quantity can also be an integer fraction of the a single batch mixture quantity.
The flavour composition preferably comprises already a fruit juice flavour concentrate, vitamins, minerals, colorants and edible acids in ratios desired for the final beverage to be supplied.
Concentration of the flavour composition according to the present invention can be as high as allowing a dilution with 200 or more or even 300 or more parts of the dilution composition per part of the flavour composition. The quantity in which the unitised flavour composition is typically supplied is in the range of 5 to 300 liters preferably 10 to 250 liters and most preferably 20 or 200 liters depending on flavour composition concentration and other factors in the supply system.
DETAILED DESCRIPTION OF THE INVENTION
Definitions
As used herein the term “beverage” refers to a beverage composition which is in a single-strength, ready-to-serve, drinkable form. Beverages of the present invention can comprise at least 50% (preferably at least 80%) added water to dilute a bulk fruit juice concentrate and flavour composition. Beverages contemplated within the scope of the present invention include both carbonated and noncarbonated forms.
As used herein the term “single strength” refers to the recommended beverage strength, i.e. the ready-to-serve concentration of beverage compounds.
As used herein the term “fruit juice” refers to citrus juices, noncitrus juices such as apple juice, grape juice, pear juice, cherry juice, berry juice, pineapple juice, kiwi juice, cashew juice, peach juice, apricot juice, plum juice, prune juice, mango juice, passion fruit juice, banana juice, and mixtures of these juices.
As used herein, the term “citrus juice” refers to fruit juices selected from orange juice, lemon juice, lime juice, grapefruit juice, tangerine juice and mixtures thereof. All amounts of fruit juices referred to herein are on the basis of 100% fruit juice in its single strength concentration.
As used herein percentages are given as percent by weight of the beverage in its single strength dilution. Percentages of water include the amount of water inherent in the beverage unless noted otherwise.
Optionally the beverages according to the present invention can comprise edible acids which include phosphoric acid, fumaric acid, adipic acid, lactic acid, tartaric acid, gluconic acid, succinic acid, malic acid, citric acid or their respective sour salts. Also optionally the beverages according to the present invention can comprise supplemented solubilized minerals which include iron, calcium, magnesium, potassium, sodium, as well as supplemented vitamins.
Beverages of the present invention comprise a flavour composition which comprises a flavour selected from fruit flavours, botanical flavours and mixtures thereof. As used herein, the term “fruit flavour” refers to those flavour derived from the reproductive part of a seed plant, especially one having a sweet pulp associated with the seed. Also included but less preferred within the term “fruit flavour” are synthetically prepared flavours made to simulate fruit flavours derived from natural sources. Particularly preferred fruit flavours are the citrus flavours including orange flavours, lemon flavours, a variety of other fruit flavours can be used such as apple flavours, grape flavours, cherry flavours, pineapple flavours and the like. These fruit flavours can be derived from natural sources such as fruit juices and flavour oils, or else synthetically prepared.
As used herein, the term “botanical flavour” refers to flavours derived from parts of a plant or other than the fruit. As such, botanical flavours can include those flavours from nuts, bark, roots and leaves, including tea leaves. Also included within the term “botanical flavour” are synthetically prepared flavours made to simulate botanical flavours derived from natural sources. Examples of such flavours include cola flavours, tea flavours and the like. These botanical flavours can be derived from natural sources such as essential oils and extracts, or else can be synthetically prepared.
The flavour component can comprise a blend of various flavours e.g. lemon and lime flavours, cola flavours with citrus flavours to form cola flavours etc. If desired, fruit juices or their concentrates such as orange juice, lemon juice, lime juice, apple juice, grape juice and the like can be used in the flavour composition.
The flavour in the flavour composition is sometimes formed into emulsion droplets which are then dispersed in the final beverage. Because these droplets usually have a specific gravity less than that of water and would therefore form a separate phase in the final beverage, weighting agents (which can also act as clouding agents) are typically used to keep the emulsion droplets dispersed in the beverage. Examples of such weighting agents are brominated vegetable oils (BVO) and resin esters, in particular the ester gums. See L. F. Green,
Developments in Soft Drinks Technology
. Vol. 1 (Applied Science Publishers Ltd. 1978) pp. 87-93 for a further description of the use of weighting and clouding agents in liquid beverages. Besides weighting agents, emulsifiers and emulsion stabilisers can be used to stabilise the emulsion droplets. Examples of such emulsifiers and emulsion stabilisers include the gums, pectins, celluloses, polysorbates, sorbitan
Chuey S. Robert
McDow-Dunham Kelly L.
Pratt Helen
Roof Carl J.
The Procter & Gamble Co.
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